Light Alfredo Sauce

by Beth on December 2, 2008

I maintain a “recipe to try” binder that contains recipes I’ve pulled from magazines or found online. Since I’ve had good luck with many other Cooking Light recipes, I decided to give this low fat light alfredo sauce a try. I served it with herb-seasoned baked chicken and steamed broccoli on cellentani pasta.

The Alfredo sauce is easy to make and comes together quite quickly – more quickly that I had anticipated! I was lucky enough to have someone willing to stir the sauce while I drained the pasta and sliced the chicken.

The resulting alfredo sauce had a nice flavor, but the consistency was not what I expected. After blending in the Parmesan cheese, the sauce had a thick fondue-like consistency. I added two additional tablespoons of milk and two tablespoons of chicken broth to thin it to a sauce-like thickness. After tossing the pasta with the Alfredo sauce, the sauce remained smooth but clung quite thickly to the pasta. I was glad that I hadn’t used fettuccine, as it would have been difficult to separate the noodles.

Since I enjoyed the flavor, I will give this sauce another try. If I can’t get the alfredo sauce to be thinner and less sticky, I’ll move onto another recipe. This one has potential. Stay turned for future updates.